This grilled corn on the cob in foil has no husk and is topped with jalapeno-lime aioli and Parmesan cheese. It is quick and easy to make and so delicious, ideal to serve in barbecue cookouts and more! Plus, find out how to grill corn easily!
Summer has not officially arrived yet, but temperatures are soaring almost everywhere.
Since the scent of food on a grill is my favorite summer “aroma,” today we will be enjoying the gorgeous and healthy Grilled Corn on the Cob with Jalapeno-Lime Aioli and Parmesan Cheese and learning how to grill corn on the cob in foil. Yes!!!!
This is a simple gluten-free recipe that will put a smile on everyone’s face, no matter how young or old. Of course, if you are serving children or adults that cannot tolerate spicy food, you can serve the grilled corn plain or simply topped with butter and Parmesan cheese.
This is a dish that can be served along with Grilled Chicken Legs Wrapped in Bacon , a fresh salad, and Caipirinha or Berry Caipilé Drink with Tangerine Popsicle (Caipilé de Frutas Vermelhas).
As for refreshing desserts, I would suggest a Guava Ice Cream (Sorvete Nata-Goiaba), Mango Ice Cream, or passion fruit mousse.
I hope you enjoy the upcoming summer and what generally comes with it– vacation!!!! Ah, I am so looking forward to mine… 🙂
Bom apetite!!!
How to grill corn on the cob in foil
You can grill corn on the cob in foil without husk either indoors or outdoors. Find out how below!
Outdoors or on the Barbecue Grill:
- Preheat the barbecue grill to a medium high temperature (350º F/ 180º C). Meanwhile, in a large bowl of water, cover the cobs completely with cold water and let them soak for 20-30 minutes (this will provide extra moisture for the cobs while they are grilling).
- Shake off excess water from the cobs. Then, tear 4 rectangular sheets of aluminum foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Roll the aluminum foil around each ear of corn and enclose by twisting the ends tightly, as illustrated below. Finally, place the wrapped ears of corn on the grill and cook for about 15 minutes, rotating with tongs periodically.
- Using tongs, remove cobs from the grill and open the foil with oven mitts. Press down on a few of the kernels; if liquid comes out, the corn is done. If you want the corn to have grill marks, subsequently place unwrapped cobs directly on the grill and let cook for about 2 minutes, rotating them occasionally. Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.
Indoors or on a Griddle Pan:
- In a large bowl, cover the cobs completely with cold water and let them soak for about 20-30 minutes– but only if you want to add extra moisture to the corn; otherwise, skip this step.
- Shake off excess water from the cobs, if you have soaked them. Then, heat the griddle pan over medium-high heat. Sprinkle a small amount of water onto the pan. The water will sizzle and evaporate quickly when griddle is hot enough.
- Then, tear 4 rectangular sheets of foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Wrap the aluminum foil around each ear of corn and enclose by twisting the ends tightly.
- Next, place wrapped cobs directly on the hot griddle pan and cook for about 20-25 minutes, turning the corn with tongs every so often. Using oven mitts, remove from heat and open foil carefully. It will be super hot!!!
- Press on a few of the kernels. If liquid comes out, the corn is done. If you want the corn to have grilled marks, place unwrapped cobs directly on the griddle and let cook for about 3 minutes, turning occasionally.
- Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese. SEE step pictures below!
Jalapeño-lime aioli to serve with grilled corn on the cob without husk
Place jalapeño, mayonnaise, lime juice, and spices in a food processor or blender and process/blend until smooth.
Drizzle aioli over the grilled corn cobs, and sprinkle on top with Parmesan cheese. Garnish with the chopped cilantro, if desired.
Storage
Store grilled corn on the cob in an airtight container in the fridge for up to 3-4 days. Freeze for up to 2 months.
Thaw in the fridge and reheat in the microwave for 2 minutes or until hot.
More grilling recipes
- Easy grilled salmon
- Grilled pork chops
- Grilled cheese sticks
- Red wine barbecue pork ribs
- Grilled chicken legs
PIN & ENJOY!
Grilled Corn on the Cob in Foil with Jalapeno-Lime Aioli and Parmesan
Equipment
- Grill or grill pan
- bowl
Ingredients
For the Grilled Corn on the Cob in Foil:
- 4 ears of fresh corn with both husk and threads removed
- Olive oil to brush
- A pinch of salt
- A pinch of freshly ground black pepper
- A pinch of nutmeg optional
For the Jalapeño-Lime Aioli:
- 1 jalapeño chile stem removed, deseeded, and chopped
- 1-1/2 tablespoons freshly squeezed lime juice
- 1/2 cup mayonnaise
- Salt to taste
- A pinch of freshly ground black pepper
- 1/2 teaspoon paprika for smokiness
- 1 teaspoon of garlic powder
- Shredded Parmesan cheese for a dairy-free version, skip the cheese
- Chopped fresh cilantro to garnish
Instructions
Outdoors or on the Barbecue Grill:
- Preheat the barbecue grill to a medium high temperature (350º F/ 180º C). Meanwhile, in a large bowl of water, cover the cobs completely with cold water and let them soak for 20-30 minutes (this will provide extra moisture for the cobs while they are grilling).
- Shake off excess water from the cobs. Then, tear 4 rectangular sheets of aluminum foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Roll the aluminum foil around each ear of corn and enclose by twisting the ends tightly, as illustrated below.
- Finally, place the wrapped ears of corn on the grill and cook for about 15 minutes, rotating with tongs periodically. Using tongs, remove cobs from the grill and open the foil with oven mitts.
- Press down on a few of the kernels; if liquid comes out, the corn is done. If you want the corn to have grill marks, subsequently place unwrapped cobs directly on the grill and let cook for about 2 minutes, rotating them occasionally. Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.
Indoors or on a Griddle Pan:
- In a large bowl, cover the cobs completely with cold water and let them soak for about 20-30 minutes-- but only if you want to add extra moisture to the corn; otherwise, skip this step. Shake off excess water from the cobs, if you have soaked them.
- Then, heat the griddle pan over medium-high heat. Sprinkle a small amount of water onto the pan. The water will sizzle and evaporate quickly when griddle is hot enough. Then, tear 4 rectangular sheets of aluminum foil. Place one cob in the center of each sheet of aluminum foil.
- Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Wrap the aluminum foil around each ear of corn and enclose by twisting the ends tightly. Next, place wrapped cobs directly on the hot griddle pan and cook for about 20-25 minutes, turning the corn with tongs every so often.
- Using oven mitts, remove from heat and open foil carefully. It will be super hot!!! Press on a few of the kernels. If liquid comes out, the corn is done. If you want the corn to have grilled marks, place unwrapped cobs directly on the griddle and let cook for about 3 minutes, turning occasionally.
- Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.
Abbe@This is How I Cook says
Denise, I love corn and this looks awesome!
Denise Browning says
Thanks for stopping by, Abbe!
sallybr says
Great way to pump up the classic grilled corn!
wonderful photos…
and as a former “oklahoman”, thank you for including the helpful links for donations, those people need all the help they can get!
Denise Browning says
Thanks, Sally! It’s my pleasure… I wish they get all the help that they need!!!
Juliana says
Denise, que delicia…I love the way you have this corns…such a flavorful way to serve…
Have a great weekend ahead 🙂
Denise Browning says
Thanks, Juliana! Likewise. I am really looking forward to the upcoming holiday weekend.
Donna says
Can you bake the corn in the oven?
Denise Browning says
Hi, Donna! Yes, you can wrap the corn in both parchment paper and then, aluminum foil tightly, place in a baking sheet, and bake in the oven instead of grilling. If you bake at 350 degrees F, it should take about 20 minutes to cook or until corn is tender. It will not have grilled marks, but it will be delish. Enjoy!
Mi Vida en un Dulce says
Waht a terrible thing was the tornado in Oklahoma, I watched the news and I can’t believe it could happened.
Denise Browning says
I do agree with you. Now they need everyone’s help…
Deb says
After seeing those impressive photos I couldn’t omit the parmesan cheese! A marvelous summer recipe!
Denise Browning says
So glad that you liked this summer favorite of mine, Deb!
Rosie @ Blueberry Kitchen says
This sounds so delicious, definitely a recipe I want to try! I love the idea of the jalapeno and lime aioli too, looks so yummy!
Denise Browning says
Thanks, Rosie! Wishing you a great Memorial Day weekend!!!
The Café Sucre Farine says
This would definitely put a smile on my face Denise. It sounds like it’s bursting with flavor!
Daniela says
Wow,this is a pure summer delight, Denise.
Love the step by step instructions and the gorgeous colors.
Thank you for a great post!
Denise Browning says
Thank you, Daniela, for always stopping by!
Raymund says
When we eat corn we usually boil then or grill them then smothered with lots of butter, this is something new to me and it looks so heavenly. The cheese and jalapeno would make this sweet corn really good, Yum!
Lail | With A Spin says
We have some corn in the pantry and I am going to try this recipe of yours, Denise. A summer must.
Denise Browning says
Enjoy, Lail! This is one of my favs.
Kate@Diethood says
Deeeelicious! Beautiful flavors!!
Kiran @ KiranTarun.com says
There’s nothing better than grilled corn on the cob with this tasty jalapeno lime aioli! Yum!
Can’t take cheese.
veronica gantley says
this looks so good. I am going to enjoy it now that corn is in season.
Denise Browning says
Thanks, Veronica! Enjoy it.